Vanilla cranberry muffins

These soft homemade lingonberry muffins will cheer you up. Pamper yourself and your loved ones with fragrant pastries for tea.

Cooking time 40 minutes


Flour 200-230 g

Sugar 120 g

Lingonberry (frozen) 100 g

Baking powder 20 g

Eggs 2 pcs

Sour cream 15% fat. 3 tbsp. l.

Lemon 1/2 pc

Butter 2 tbsp l.

Vanillin on the tip of a knife

Salt 1 pinch.


Beat eggs with butter (room temperature) in a bowl. Add sour cream.

In another bowl, sift the flour and mix well with baking powder, sugar, vanilla and salt.

Add dry ingredients to a bowl of liquid mass and beat well with a whisk until smooth (the dough should be like thick sour cream). Add the juice of half a lemon and mix well.

Add berries and mix gently into the dough.

Put the dough into molds for 2/3 of the volume.

Bake in an oven preheated to 180 degrees C for 25 minutes.

Cool and serve.

Bon appetit!